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00This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan Province
The Tongue-Numbing "Flower Pepper" of Sichuan Province
Ingredients
Sesame Sauce Ingredients:
- 2 teaspoons sesame oil
- 2 teaspoons Sichuan pepper oil
- 1/2 teaspoon sugar
- Salt to taste
The Stir-Fry:
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg white
- 1/2 teaspoon cornstarch
- 4 teaspoons peanut oil, divided
- 1/2 pound sirloin, cut into thin strips or small cubes
- Chunk of ginger about the same size as the garlic, chopped
- 3 cloves of garlic, chopped
- 1 small green or red sweet pepper (or a mixture), chopped (about 1 cup)
- 1 small red onion, chopped (about 1 cup)
- 3/4 teaspoon of extra-hot chile powder
- 1/4 teaspoon ground Sichuan peppercorn
- Cilantro or parsley, chopped, to garnish (optional)
Instructions
To make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch.
In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste.
In a wok, heat a little oil to season the surface. Once it's hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain.
In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds.
Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.
| Servings |
| 2-4 |
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This recipe and others can be found in the following article:
The Tongue-Numbing "Flower Pepper" of Sichuan ProvinceIngredientsSesame Sauce Ingredients:
The Stir-Fry:
InstructionsTo make the sauce, in a medium bowl, combine the salt, pepper, beef, egg white, and cornstarch. In a small bowl, combine the sesame oil, Sichuan pepper oil, sugar, and salt to taste. In a wok, heat a little oil to season the surface. Once it's hot, discard the oil. Add 3 teaspoons of peanut oil and heat. Add the meat, and stir-fry for about 4 minutes, until the meat is just cooked. Using a slotted spoon, remove the meat to a plate and drain. In the wok, heat 1 teaspoon of oil. Add the ginger and garlic and stir-fry until it is fragrant, 15- 30 seconds. Add the sweet peppers and onion, and stir-fry for 1 minute. (They should remain a little crisp.) Add the chile powde and ground peppercorn, stir for a few seconds, then add the beef and stir. Stir the Sesame sauce again, add to the wok, and stir for about 15 seconds. Serve on an oval plate in a single layer, so that the hot-and-numbsauce is spread out evenly. Garnish with cilantro or parsley if desired.
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